Sharing my collection of indulgent American recipes from 1720 to 1980.

Monday, September 26, 2016

French Roast Sherry Chicken with Pecans (1941)

1 roasting chicken, 3-1/2 to 4 lbs

1 cup Sherry

1-1/2 cup crushed tomatoes

1/2 cup chopped celery

2 medium-sized onions, sliced

2 cups mashed potatoes

2 tbspns melted butter

1 clove garlic, crushed

1 tbspn chopped parsley

1/2 cup seedless raisins

1/2 cup chopped pecans

Pinch of thyme

Salt and pepper

Rub the chicken well inside and out with crushed clove or garlic. Place in covered dish with 1/2 cup Sherry, add water to half cover, and simmer, covered, for 2 to 3 hours or until chicken is tender. add 1/2 teaspoon salt per pound after the first hour. Remove the chicken.

Mix mashed potatoes, melted butter, raisins, pecans, and thyme, season to taste, and stuff chicken with mixture. Sew up, place in casserole, and brown in moderately hot oven (375 to 400 degrees). Add tomatoes, celery, onions, and parsley to liquid in which chicken was cooked, and boil until onion and celery are tender. Serve in separate dish. Pour 1/2 cup Sherry over chicken just before serving. Serves 6.(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)More "Lost" Wine RecipesAvocado Crab Quiche with White Wine (1976)